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The cheese ripening initiative: Difference between revisions
The cheese ripening initiative (view source)
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Thus, at the beginning of August, Robin invited 10 people related to the Academie to keep samples of fresh cheese made from the same milk with same processing. With no information about the known ways to ripen cheese, they card for it for 1 month, using only their own judgment and fantasy. Starting from a local ingredient, this simple performance aims to envision how the slightest empowerment on food processing eventually increases food diversity and decentralisation. | Thus, at the beginning of August, Robin invited 10 people related to the Academie to keep samples of fresh cheese made from the same milk with same processing. With no information about the known ways to ripen cheese, they card for it for 1 month, using only their own judgment and fantasy. Starting from a local ingredient, this simple performance aims to envision how the slightest empowerment on food processing eventually increases food diversity and decentralisation. | ||
*<u>The participation to the festival was constituted by</u>: | *<u>The participation to the festival was constituted by</u>: | ||
# | # 🎞🧀🎥The screening of the short film [https://www.youtube.com/watch?v=CJC_16hlEq0 Landscape, soil, cheese and me] (~10min), a one month cheese-making routine. | ||
# | # 🎞👥🎥The screening of the video [https://www.youtube.com/watch?v=GRvIImpy1_Q The cheese ripening initiative] (~6min), where the cheese-keepers tell visitors about the cheese they cared for. | ||
# 🧀🥖🍇A tasting of the participants’ cheeses in the Jan van Eyck Cafe Restaurant after the screening. | |||
==Production of the cheeses== | ==Preparation of the experiment== | ||
====Production of the cheeses=== | |||
[File:cheese-ripening_production-originals.jpg|thumb|Fresh cheeses before they were distributed to the participants] | |||
16 cheeses<ref>Two of the cheeses were also brought to the Maas’ shore (Natural Reserve Eijsden, Oost Maarland) to be given as an offering during the <i>Ritual for the New Moon</i> organised by curator [https://evaporable.org/About-Eva-Posas Eva Posas] with Aldo, Savas and Aliki. | 16 cheeses<ref>Two of the cheeses were also brought to the Maas’ shore (Natural Reserve Eijsden, Oost Maarland) to be given as an offering during the <i>Ritual for the New Moon</i> organised by curator [https://evaporable.org/About-Eva-Posas Eva Posas] with Aldo, Savas and Aliki. | ||
</ref> of roughly 5cm diameter were produced | </ref> of roughly 5cm diameter were produced in the Food Lab with the following process: | ||
{| class="wikitable" | {| class="wikitable" | ||
|- | |- | ||
! Milk origin !! Culture input !! Milk processing and curdling !! Molding process !! Ripening time and process | ! Milk origin !! Culture input !! Milk processing and curdling !! Molding process !! Ripening time and process | ||
|- | |- | ||
| 16.5 litres of cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref>“<i>Organic dairy farm De Koeberg is run by René and Claudia and has 65 dairy cows and about 40 young stock. […] The calves walk in the herd of their mothers for ± 2 months. Then they meet in age groups. When they are ± 1.5 years old they are inseminated. After 9 months they have their first calf and start giving milk. Before they calve, they return to the large herd. We have 60 hectares of land in use. Part of it is for grazing and the rest we grow our own feed for the cows (grass, maize and grain). Our cows spend more than 200 days a year in the pasture. In the winter period they lie comfortably in the straw in the stable. We milk the cows every day around 7 a.m. and 6 p.m., 365 days a year. The organic branch of Friesland-Campina comes to collect the milk every 3 days and makes organic products from it.</i>” (Translated from [https://dekoeberg.com/ Hoeve de Koeberg website])</ref> | | <b>03.08</b> — 16.5 litres of cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref>“<i>Organic dairy farm De Koeberg is run by René and Claudia and has 65 dairy cows and about 40 young stock. […] The calves walk in the herd of their mothers for ± 2 months. Then they meet in age groups. When they are ± 1.5 years old they are inseminated. After 9 months they have their first calf and start giving milk. Before they calve, they return to the large herd. We have 60 hectares of land in use. Part of it is for grazing and the rest we grow our own feed for the cows (grass, maize and grain). Our cows spend more than 200 days a year in the pasture. In the winter period they lie comfortably in the straw in the stable. We milk the cows every day around 7 a.m. and 6 p.m., 365 days a year. The organic branch of Friesland-Campina comes to collect the milk every 3 days and makes organic products from it.</i>” (Translated from [https://dekoeberg.com/ Hoeve de Koeberg website])</ref> | ||
|| 1/4tsp Mesophilic lactic ferments. | || 1/4tsp Mesophilic lactic ferments. | ||
|| - Milk pH was too low (pH7), so it was kept in 2 containers a room temperature in the Food lab for 25h. <br>- 10mL liquid animal rennet and Lactalis powder rennet in heated milk (38°C pH6.5). <br>- 1h45 curdling. Curds cut roughly. | || - Milk pH was too low (pH7), so it was kept in 2 containers a room temperature in the Food lab for 25h. <br>- 10mL liquid animal rennet and Lactalis powder rennet in heated milk (38°C pH6.5). <br>- 1h45 curdling. Curds cut roughly. | ||
|| Curd in metal hoops with cheesecloth with weight on top:<br>- First batch (9 cheeses) for 30' on both sides. <br>- Second batch (7 cheeses) for 5h on 1 side. <br>- First batch shrank a bit after 1 day of draining and second batch got pretty shapes. | || Curd in metal hoops with cheesecloth with weight on top:<br>- First batch (9 cheeses) for 30' on both sides. <br>- Second batch (7 cheeses) for 5h on 1 side. <br>- First batch shrank a bit after 1 day of draining and second batch got pretty shapes. | ||
|| - Dry salting on both sides after unmolding | || - Dry salting on both sides after unmolding (1/4tsp sea salt each). <br>- All cheese found a different keeper to take care of the ripening. | ||
|} | |} | ||
====Distribution of the cheeses=== | |||
[File:Whatsapp-message_cheeseripeninginititative.jpg|thumb|Message sent to the artists resident from the Jan van Eyck Academie.] | |||
File: | |||
<i>Hello everyone, | <i>Hello everyone, | ||
Would you like to become a cheese-keeper during the month of August? | Would you like to become a cheese-keeper during the month of August? | ||
| Line 35: | Line 32: | ||
<br>Everyone that is keen on participating will be given a small cheese to take care about, using only your own judgment and fantasy. There is no “good way” to ripen cheese, as every scenarios can bring different textures and tastes, depending on temperature, moisture, flipping, packaging, etc. As long as it is protected from flies and other animals, every cheese might be edible after 1 month of your care. | <br>Everyone that is keen on participating will be given a small cheese to take care about, using only your own judgment and fantasy. There is no “good way” to ripen cheese, as every scenarios can bring different textures and tastes, depending on temperature, moisture, flipping, packaging, etc. As long as it is protected from flies and other animals, every cheese might be edible after 1 month of your care. | ||
<br>This experiment will allow the FAFF public to envision how the slightest empowerment on food processing eventually increases food diversity and decentralisation. | <br>This experiment will allow the FAFF public to envision how the slightest empowerment on food processing eventually increases food diversity and decentralisation. | ||
I will provide you from Friday on: | |||
*1 small cheese made with raw organic milk from Hoeve de Koeberg’s cows | *1 small cheese made with raw organic milk from Hoeve de Koeberg’s cows | ||
*1 box to keep the cheese safe | *1 box to keep the cheese safe | ||
| Line 43: | Line 40: | ||
<br>Robin Bantigny | <br>Robin Bantigny | ||
<br>P.S: if you move away in August, you can always find a place where to store your cheese; I only need you to bring it for FAFF in September.</i> | <br>P.S: if you move away in August, you can always find a place where to store your cheese; I only need you to bring it for FAFF in September.</i> | ||
===Gallery=== | |||
<gallery mode="traditional"> | |||
File:cheese-ripening_production-1.jpg| | |||
File:cheese-ripening_production-2.jpg| | |||
File:cheese-ripening_production-3.jpg| | |||
</gallery> | |||
==The keepers and their cheeses== | ==The keepers and their cheeses== | ||